Learn the art of Professional Baking
June 8, 2011 By Bakers Journal
June 8, 2011 – Wayne Gisslen's Professional Baking illuminates the art and science of baking with comprehensiveness and clarity.
Covering everything from cakes, pies, pastries, and cookies to artisan breads, fritters, and custards, Professional Baking, 5th Ed. is an essential guide to baking and pastry today. This tested reference showcases the talents of IACP award-winning author Wayne Gisslen in one comprehensive volume.
New features in this fifth edition include material on special diets and advanced techniques like pastry, chocolate, and sugar work. Nearly 900 recipes range from the classic to the creative, with more than 775 colour photographs illustrating ingredients, step-by-step techniques, and finished dishes.
Balancing theory and practice, Professional Baking gives you the understanding and fundamental skills you need to progress and develop in a successful baking career.
To purchase Professional Baking, visit The Annex Bookstore.
Print this page